Pasta fagiole number one: the classic from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 318) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute busiate or trecce pasta for gemelli.

  • VineTomato on November 03, 2025

    I was really excited for this and cooked the recipe to the letter, unfortunately I found the whole thing bland and disappointing.

  • hashi on October 28, 2025

    Tomatoey flavored soupish kind of dish that’s pretty easy to bring together if your beans are already cooked. I halved the recipe and used a combination of cranberry and buckeye beans. Don’t forget to add the cheese, pesto, and herbs to the end and salt to taste.

  • Sloober on October 19, 2025

    Nice deep flavor. I made two small errors so i'll list them as tips here: - The recipe calls for 900 gram cooked beans, and links to a howto prepare beans that makes 900 gram beans PLUS liquid, so you need to make alot more as the howto for this recipe. - The Tuscan kale have quite long leaves, so i made long 1 inch ribbons of them, but they dont wilt as much as say, spinach, and stay quite sturdy even after cooking, so u might wanna cut them up a bit..

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.